Pasta Alla Gricia
Today we’re making one of the four traditional Roman pasta dishes, Pasta Alla Gricia. This dish sits alongside its other well-known counterparts; Carbonara, Cacio e Pepe and Amatriciana. Each uses very similar techniques and ingredients, but their unique flavours shine through in the most delicious and simple ways possible.
Serves 2 | Under 15 minutes
Ingredients
225g short dried pasta (i.e. rigatoni, mezzo maniche)
100g guanciale, sliced into 2cm strips
1/4 cup white wine
100g Pecorino Romano, finely grated
1 teaspoon freshly ground black pepper
Method
Step 1: Bring a large pot of salted water to boil and add the pasta, cook until al dente.
Step 2: Place a pan over low-medium heat and add guanciale, gently cook until the fat becomes transparent and the meat slightly browned; approximately 6-8 minutes, then remove from the pan and set aside.
Step 3: Deglaze the pan with white wine and a dash of cooking water, bring to a simmer over medium heat, swirling the pan to encourage the fat to emulsify into the pasta water.
Step 4: Add the pasta and cook, tossing often, adding more pasta water as needed, until a glossy sauce forms.
Step 5: Place grated cheese into a small bowl and add a dash of pasta water, stir slowly until you reach a ricotta-like consistency. Remove pan from the heat and stir in the cheese paste. Gently mix the pasta until the cheese has melted and the pasta has a thick, glossy sauce clinging to it. Serve immediately with extra cheese and black pepper.
Notes:
Remember to remove pan from the heat before adding the cheese, otherwise it will become clumpy.
Feel free to substitute white wine for pasta water
